Sweet Potato Soup
Sweet potato, onion and carrot simmered in stock and blended until smooth, with a pinch of cumin. Four servings in 40 minutes.
The colour tells you when it is ready: a deep, even orange, with no pale patches left in the pot. The soup is blended smooth, so a lump of raw potato would show.
Roast or simmer? Simmering is quicker and gives a clean, sweet flavour; roasting adds a toasted edge but takes longer. This recipe simmers, and a pinch of smoked paprika adds the toasted note back.
Cut the vegetables into similar-sized pieces so they soften together.
Blend in batches, with the lid held down by a cloth. Hot soup expands in a blender and will lift the lid and scald. Thin with extra stock or water to the thickness you like; it thickens as it stands. A bowl of this soup with bread is a meal, and the batch freezes well in portions. For a smoother finish, blend for a little longer than seems necessary, until no flecks remain.
Quick Answers
How long does Sweet Potato Soup take to make?
About 40 minutes in total — 10 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Sweet Potato Soup?
Blend in batches and hold the lid down firmly. Stir in a spoon of peanut butter or yogurt for a richer soup. If the soup tastes flat, add a squeeze of lime.
What should I serve with Sweet Potato Soup?
Crusty bread; Cheese toastie; Seeds on top; Green salad.
Can Sweet Potato Soup be made ahead or frozen?
Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat gently, stirring.
Is Sweet Potato Soup suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Sweet Potato Soup?
About 256 kcal per serving, with 6 g protein, 49 g carbohydrate and 4 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Sweet Potato Soup
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Heat the oil in a large pot over medium heat. Cook the onion and carrots for 6 minutes. Add the garlic, cumin and paprika and cook for 1 minute.
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Add the sweet potatoes and stock. Bring to a boil, cover and simmer for 20 minutes, until the sweet potato is very soft.
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Blend in batches until smooth, returning the soup to the pot.
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Season with the salt and pepper, thin with water if you like, and reheat gently before serving.
Worth Getting Right
- Blend in batches and hold the lid down firmly.
- Stir in a spoon of peanut butter or yogurt for a richer soup.
- If the soup tastes flat, add a squeeze of lime.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairs Well With
Crusty bread · Cheese toastie · Seeds on top · Green salad
Leftovers and Storage
Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat gently, stirring.
Sweet Potato Soup Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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